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ad hoc Inspiration: Black Mission Fig Salad

I torture myself by having the menu of Thomas Keller's brilliant ad hoc restaurant emailed to me five times a week (they are closed Tuesdays and Wednesdays) – ad hoc's menu changes daily. It is located down the road a piece from Keller's venerable The French Laundry, and it shares in the bounty of TFL's garden, across the street. Saturday's menu started with the following:

People often ask what I like to cook at home. It's not really what, but the how that gets me going. As straightforward as the dish sounds, the description above hints at layers of technique. I have been lax in cooking lately so I took this as inspiration – and off to the market.

^ Some woman got in front of me at the figs and picked though them as I watched… I rescued these stragglers.

I'll cheat here and there, but the 'pickled red onions' is an example of an ingredient that is just too fun not to make yourself.

Check it out. Toasted pine nuts are sprinkled on top along with a drizzle of the balsamic reduction and some walnut oil. This is a great dish – the flavors textures and aromas are a knock-out. Too bad I forgot to add the broccolini I bought… funny, I hate when I do that… WAIT!

Yep – forgot the dang onions! They added another level to my remaining bites! I will whip this up again tomorrow to finish off the figs. This goes on my list. It was also a blast to make.